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Preparation

Melt 2 T of the butter in a skillet. Add the mushrooms and shallots. Sute 5 minutes. Place the mushrooms, shallots and chicken broth in a blender or food processor and blend until smooth. Melt the remaining 6 T of butter in a saucepan and stir in the flour. In another saucepan, bring the milk to a boil. Add the hot milk all at once to the butter-flour mixture, stirring vigorously with a whisk until smooth. Add the heavy cream, mushroom mixture, sherry, salt and hot pepper sauce. Season with pepper. Garnish with parsley. The bisque will keep in the refrigerator up to 1 week.